Hearty Cucumber and Bell Pepper Salad

cut out and spread out on a flat plate.

Dress with a marinade of 1 tbsp balsamic vinegar, 3 tbsp salt, olive oil, pepper and a squeeze of juice from a lemon.

Cut the top quarter of the mini peppers, hollow them out and fill them with a cream of the salt, feta, crab, pepper and juice of one lemon.

Arrange everything on a flat plate and garnish with parsley.

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